Week 3 Homemade Apple Pie Tacos

Apple Pie Tacos

Serves 16

Ingredients for taco shells

·   10 flour tortillas, 8-inch is ideal

·   2 Tbsp unsalted butter

·   ¼ cups of sugar

·   1 tsp cinnamon

Ingredients for apples

·   8 Granny Smith apples, peeled, cored and chopped

·   2 Tbsp lemon juice, fresh squeezed

·   6 Tbsp of unsalted butter

·   1 ½ cups of sugar

·   5 tsp of cinnamon

·   2 Tbsp of cornstarch

Preheat oven to 400F degrees. Set aside a 12-cup muffin pan.

Cut 5 circles from each tortilla using a circular cookie cutter. 

Place the piece into a large mixing bowl and add 2 tbsp melted butter, 1/4 cup sugar, and 1 tsp cinnamon. Toss until coated.

 Flip the muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 6 minutes.

Sauté 6 tbsp of butter in a frying pan over medium heat. 

Mix the chopped apples with 2 tbsp lemon juice

Add ½ cup to a cup of sugar and 5 tsp cinnamon. 

Remove tacos from oven and spoon apple mixture into them.

Week 2 Homemade Mac n Cheese

Homemade Mac n Cheese

Ingredients

2 pounds dried pasta like elbow macaroni, shells or penne

1 stick and 2 tablespoons unsalted butter

10 tablespoons all-purpose flour

10 cups milk, warmed, whole or 2% reduced-fat preferred

2 pounds white cheddar cheese, shredded

8 ounces cream cheese, optional

1 teaspoon fine sea salt, plus more to taste

1 teaspoon freshly ground black pepper

DIRECTIONS

Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for. Drain.

Meanwhile, make the creamy cheese sauce. Melt the butter in a large high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown; 2 to 3 minutes.

While whisking, pour in the warm milk. Continue to cook, constantly whisking until the sauce begins to simmer and thickens.

Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 3 to 5 minutes, stir once more, and then serve.

BAKED MAC AND CHEESE

After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top; 25 to 30 minutes.